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MSG Facts vs. Fiction Explained in Recent News Reports

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Science Friday, a nonprofit organization and trusted source for news about science, reports that there is no basis for claims that MSG may cause allergies. And a new study finds that umami flavor in the form of MSG promotes feelings of fullness, helping to satisfy appetite and potentially help with...

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New Video and Infographic Explain Why MSG is Perfectly Safe

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According to the American Chemical Society (ACS), monosodium glutamate (MSG) has suffered from inaccurate consumer perceptions for too long - so the non-profit organization has decided to put the consumer myths about MSG to rest. In a new video released in August 2014, ACS corrects the myths about ...

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Glutamate Is Natural

Glutamate Is Natural

Glutamate is common throughout nature. It is a component of your body and your foods. The taste-imparting property of glutamate has long been used around the world to enhance the palatability of foods.

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MSG Safe Use

MSG Safe Use

Over one hundred years ago, Professor Kikunae Ikeda of Tokyo Imperial University discovered the taste that is now recognized internationally as “umami.” It has been established for more than 10 years now that umami, which is the taste imparted by monosodium glutamate (MSG), stands alongside sweet, sour, salty and bitter as one of the five recognized basic tastes.

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FAQs

What is Monosodium glutamate (MSG)?
In which type of foods is MSG used?
How are glutamate and MSG similar?
Your Questions Answered.

Glutamate is Glutamate Whatever the Source!

Sodium reduction in food products is a major issue on the global health agenda, so manufacturers are continually looking at methods of producing low-sodium products without compromising on the taste or consumer appeal. Since its discovery over 100 years ago, monosodium glutamate (MSG) has been used effectively to enhance the umami (savory) taste in food. It is also an effective means of reducing the levels of table salt used in food preparation. Studies have demonstrated that by replacing a fraction the level of glutamate and reducing the amount of added salt, sodium levels can be lowered by up to 40% without loss of palatability.

Attempts to find ways of reducing salt in processed foods have led the launch of new seasoning products, many based on 'natural' sources of umami substances, particularly glutamate. In some cases, these new discoveries are heralded as 'alternatives' to MSG. This is missing the point: glutamate is glutamate whether it comes from seasoning (in the form of MSG, 'salt from seaweed' or hydrolysates) or foods such as cheese, free glutamate, tomatotomatoes or mushrooms.

What should be clear to food product developers is that whether it is seaweed, mushroom extract or MSG, the glutamate is the same. What is more, the human body treats glutamate in exactly the same way whatever its source. MSG is a safe and effective food ingredient which plays a beneficial role in diet and nutrition. Consumers all over the world enjoy the taste of umami, and glutamate is the purest taste of umami.